Pile roasted broccoli, peppers, onion, and chickpeas over brown rice for a nutritious and delicious dish. BBQ Chickpea Veggie Bowls are plant-based and kid-friendly!
This recipe comes from The Meatless Monday Family Cookbook by Jenn Sebestyen of Veggie Inspired! In her new cookbook, she shares over 100 quick and easy vegan recipes. They're easy to understand, full of flavor, and perfect for everyone in the family.
Whether you're wanting to go meatless one day a week or everyday, this cookbook is great for anyone! Jenn's got you covered from breakfast to dinner with bowls, casseroles, one-pot wonders, pasta dishes, and more.
In addition to these BBQ Chickpea Veggie Bowls, I can't wait to try the Skillet Chickpea Chilaquiles, and Banana Walnut Baked Oatmeal!
I love this bowl for a quick and easy lunch! It's nourishing and a total winner in our house. If you're looking for meal prep ideas, make a double batch and enjoy it throughout the week.
More Recipes For Meatless Mondays
- Easy Açaí Bowl
- Greek Pasta Salad
- Baked Oatmeal Bars
- Homemade Bagel Bites
- Quinoa Stuffed Bell Peppers
- Spaghetti Squash Pizza Casserole
BBQ Chickpea Veggie Bowls
- 1 can (15 ounces) chickpeas drained and rinsed
- 1 head broccoli chopped into bite-size florets
- 2 red bell peppers seeded and sliced (or color of your choice)
- 1 red onion halved and sliced
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cooked brown rice
- 1 avocado peel and pit removed, diced
- ¼ cup cilantro chopped
Sweet and Spicy BBQ Sauce
- 6 ounces tomato paste
- ¼ cup apple cider vinegar
- ¼ cup balsamic vinegar
- 3 tablespoons pure maple syrup
- 1-2 chipotle peppers in adobo
- 1 teaspoon smoked paprika
- 1 teaspoon ground mustard
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ½ cup water to thin, or more as needed
- Preheat the oven to 375°F (190°C, or gas mark 5). Line 2 rimmed baking sheets with parchment paper.
- Spread out the chickpeas, broccoli, bell peppers, and onion on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread them out in one even layer. Roast for 20 minutes, mix the veggies,and swap the pans in the oven so the one on top is now on the bottom.Roast for another 10 to 15 minutes until the veggies are starting to char and the chickpeas are crispy (they will continue to crisp up as they sit).
- Add ½ cup (98 g) of cooked rice to each of 4 bowls. Divvy up the roasted vegetables, diced avocado, and cilantro equally among the bowls. Drizzle with the BBQ sauce.
- To make the BBQ sauce, place all the ingredients into a blender; use 2 chipotle peppers if you like it spicier. Purée until smooth. Transfer sauce to a pot over medium-high heat and bring to aboil and then reduce the heat to low. Simmer for 15 to 20 minutes until thick, or until the desired consistency is reached.